Name: Red curry lamb with coconut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 potatoes, peeled, coarsely chopped; 1 tablespoon peanut oil; 600 gram lamb backstrap, sliced; 1 brown onion, halved, cut into wedges; 2 tablespoon red curry paste; 400 millilitre can coconut cream; 1/3 cup greek-style natural yogurt; 2 tablespoon lemon juice; 2 tablespoon mint leaves; 1 tablespoon sesame seeds, toasted; 1 fresh long red chilli, thinly sliced; 1/4 cup shredded coconut, toasted; cooked rice, to serve

Ingredients

2 potatoes, peeled, coarsely chopped

1 tablespoon peanut oil

600 gram lamb backstrap, sliced

1 brown onion, halved, cut into wedges

2 tablespoon red curry paste

400 millilitre can coconut cream

1/3 cup greek-style natural yogurt

2 tablespoon lemon juice

2 tablespoon mint leaves

1 tablespoon sesame seeds, toasted

1 fresh long red chilli, thinly sliced

1/4 cup shredded coconut, toasted

cooked rice, to serve

Method

1.Place potato in a microwave-safe bowl. Cover with plastic food wrap; microwave on High (100%) for 2 minutes or until partially cooked.

2.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Stir-fry lamb, in batches, for 2 minutes or until seared. Transfer to a plate.

3.Add onion to wok; stir-fry for 2 minutes. Add curry paste; stir-fry for 1 minute or until fragrant. Add coconut cream and potato; simmer for 3 minutes. Add lamb; simmer for 5 minutes or until potato is tender. Remove from heat.

4.Combine yogurt and juice; toss into curry. Top curry with mint, sesame seeds, chilli and coconut. Serve with rice.

Women's Weekly Food